Whipped Squash Recipes

MAPLE CINNAMON WHIPPED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375°F
• Cut the butternut squash in half and scoop out the guts and seeds with a spoon; place both halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
• Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.
• Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. (see this post for step-by-step instructions with pictures)
• When the squash is fully cooked, remove it from the oven (don't turn it off, you'll need to use it again later) and allow it to cool for a few minutes until you can safely handle it.
• Carefully scoop the hot flesh out with a large spoon and put that flesh in a large mixing bowl, then add
• the ghee, maple syrup, lime juice, salt, white pepper, cinnamon and nutmeg.
• Beat with a hand-held mixer, starting on low and increasing the speed slowly, until the squash is reduced to a puree.
• Transfer the whipped squash to a ceramic baking dish and spread evenly, then sprinkle the chopped pecans across the top. Next, drop little dollops of ghee all over the top and drizzle a couple of tablespoons of pure maple syrup.
• Return to the oven for 20 to 25 minutes, until the pecans get golden brown and the dish starts bubbling around the sides.
• Remove from oven, allow to rest for at least 10 minutes and then dust with a little bit of ground cinnamon before serving.

WHIPPED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice top off butternut squash. Place whole squash in baking and bake in preheated oven for 1 hour.
• Let squash cool. Cut in half to scoop out seeds and remove skin.
• Place skinned squash into food processor with margarine and sour cream. Whip until smooth. Season with salt and pepper.

WHIPPED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place squash, cut-side up, on the prepared baking sheet. Place 1 tablespoon butter and 1 tablespoon brown sugar into the cavity of each squash half.
• Bake in the preheated oven until skin is crispy and flesh is tender, about 1 hour. Cool until squash is easily handled, about 10 minutes.
• Scoop flesh into a large bowl; add remaining butter, brown sugar, and apple pie spice. Whip squash mixture with an electric mixer on medium speed until fluffy.

NUTMEG WHIPPED SQUASH

Steps:

• Cook squash in boiling salted water for 15 minutes, or till tender. Drain well. Cut rind from cubes.
• Combine squash, butter, brown sugar, nutmeg and salt; whip till smooth.

WHIPPED ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
• Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.